B2B BistronomyNestled into half of the space formerly occupied by Vivace, Bistronomy B2B is a small restaurant with a straightforward goal: to serve the best damn local-beef hamburgers and microbrewed beers around. With 8 burgers to choose from—including the delectable Nawlins with blue cheese—and 33 local beers on tap, the joint should be a beacon for anyone with a carnivorous appetite. (Alibi Staff, April 25, 2013)

The CooperageThe Cooperage is old-school Albuquerque, right down to the dusty light fixtures. The barrel-shaped steakhouse has been a standby for 30 years thanks to its mile-long complimentary salad and soup bar, aged steaks (at a place like this, prime rib is king) and big dance floor that’s always packed on the weekends. (Alibi Staff, August 11, 2010)

The County Line BBQEveryone loves good, old-fashioned barbecue, and you’ll find heaps of it at the County Line. It has everything you could want: sweet corn on the cob, coleslaw, brown-sugar beans, you name it. Oh, and meat, meat, meat. The baby back ribs are especially good, as is the homemade hickory barbecue sauce. Wash it down with a pint and phenomenal city views, and you’ll be feeling right at home on the range. (Alibi Staff, August 11, 2010)

The Cowgirl BBQFor years, Cowgirl has been our most-visited restaurant in the capital. It's easy to find, there are always enough tables (when the sun sets, sit out on the large patio), the people-watching is great, and the food keeps coming until midnight. Plus, the barbecue and Southern-style food is reasonably priced. Do not miss the Frito pie: a single-serving bag of Fritos, split open and topped with chili, onions and cheese. Wash it down with a cold beer or a giant soda. This is a place for lunch and dinner, but you can also get simple breakfast burritos to go. (Alibi Staff, August 11, 2010)

The Cube BBQWhile The Cube’s presentation is upscale, the portions you’ll get are of standard barbecue proportions, unlikely to send you home hungry. Ribs, chicken, brisket, links and pulled pork are hickory-wood-smoked and prepared with a spice rub (“dry”) or drenched in tangy, smoky, sweet, acidic sauce (“wet”). Both versions are excellent. Hot dog lovers will have plenty to chew on with Chicago dogs, bacon-wrapped Guadalajara dogs and 505 dogs (bacon, avocado and green chile). And with mapley candied yams, mac and cheese and skin-on fries, the sides at The Cube are hardly side notes. To wash down your meal, there’s a wine and beer list and a hefty menu of house-made mousses, pies and muffins for dessert. (Alibi Staff, August 11, 2010)

Gecko’s Bar & TapasGecko’s tapas won our readers’ hearts in BoBR 2014, but it isn’t just the tapas that draw in a familiar and friendly crowd. On Mondays the burgers are all $5 each and come with fries or salad. Watch some sports, eat a burger and enjoy a seasonal ale. (Alibi Staff, August 11, 2010)

GravyAfter two years of preparation, Gravy has finally opened in the old Milton’s building. The place looks great, with a distinctly swank take on the classic diner aesthetic, and the menu follows suit. Multiple varieties of pancakes are offered for breakfast, along with huevos rancheros and an eggy pot pie. Dinner is comfort food-oriented—think meatloaf, fried chicken and chicken fried steak—and there’s plenty of beer (locally brewed and otherwise) on tap with which to wash it down. (Alibi Staff, December 17, 2014)

The GrillGrandpa’s Grill on Route 66 has a new home and a new name. Phil Chavez is offering up his familiar burgers, chicken, dogs, steaks and condiment bar at The Grill, down the block from Jennifer James 101 on Menaul. Crispy shoestring fries and the mesquite flavor of the grill give the “papa,” “mama” and “little rascal” burgers a nice lift. (Alibi Staff, September 1, 2011)

Holy CowThe site of Bob’s Fish and Chips on Central has been reincarnated as one of the best burger joints in town. The NM grass-fed Holy Cow burger comes on a brioche bun, while an ahi tuna sandwich, veggie club and dinner salads offer plenty of choices for bovine-averse diners. Beer and wine, plus shakes, malts and floats, are available to complete the sacrament. (Alibi Staff, September 1, 2011)

Mr. Powdrell’s Barbeque HouseThick slices of beef, tender barbecued chicken and unbeatable cornmeal-dusted catfish are just a few of the items that make this a premier restaurant to blow your diet sky-high. But what really pushes this place over the edge are the fantastic side dishes: like addictive fried okra; smoky, salty greens; and tender black-eyed peas, which are prepared with the same reverence and care as the main attractions. (Alibi Staff, August 11, 2010)

Nexus Brewery This brewery has quite a following, both for the beer and as a “New Mexican soul food” gastropub. The menu offers specialties of Southern-fried po’boys and the delicious marriage of chicken and waffles. It’s just the place to take your corn-bread-and-Frito-pie-craving friends while still getting your craft beer fix. And there’s live music too. Nexus has bands booked several nights a week. Voted Best Comfort Food for 2014. (Alibi Staff, July 12, 2011)

Pepper’s Ole Fashion BBQProprietor Daniel “Pepper” Morgan has an impressive résumé. More importantly, he learned to cook from his grandmother, who taught him the recipe for her barbecue sauce (tangy, smoky and practically drinkable) and passed on to him the soul of soul food. All of the barbecue at Pepper’s is spectacular. On the side, good luck choosing between collard greens with smoked turkey, garlicky mac ’n’ cheese, molten-hot fried okra and sweet potato corn bread. Closed Sunday. (Alibi Staff, August 11, 2010)

Quarters BBQYou’ll probably have to battle full parking lots and at least a moderate wait, but these delays, annoying as they may be, are one of the best “reviews” a restaurant could hope for. Inside, the dim lighting and rustic décor fade away when an enormous pile of tender, saucy meat appears before you and your family. The low-heat sauce is tangy and sweet, but mellow enough to go down nice and easy without a pucker. Fans of old-school kitsch will appreciate the round barroom; it was the main dining area of a sombrero-shaped restaurant in the 1950s. (Alibi Staff, August 11, 2010)

Ribs Hickory BBQSome folks will tell you barbecue is a difficult thing to screw up. Not true. That’s the reason your own barbecue isn't as good as the stuff at Ribs. The portions are large, the grub has a good, smoky essence to it, and there's plenty to choose from. An attached full bar means you can slurp down a margarita in between messy bites.

The Stumbling SteerVegetarians will want to skip this one. The Steer features an array of very meaty dishes, from a locally raised beef hamburger to fried pork belly niblets dipped in powdered sugar. The menu is pretty hefty, but whatever you do, don’t leave before trying the crispy Brussels sprouts and a glass of Kim Crawford’s sauvignon blanc. (Alibi Staff, March 12, 2014)